Culinology - December 2012 - (Page 46)

PETITS FOURS Clean label confectionery products on the rise The confectionery industry is increasingly moving toward simpler labeling as the result of an increased level of interest in natural products, according to Innova Market Insights, Duiven, The Netherlands. Innova said 9.5% of all confectionery launches during the year ended September 2012 used either natural or additive/ preservative-free claims or both. As a result, it was the most popular health claim overall, ahead of sugar-free/low-sugar/ no-added sugar and organic and low fat. Interest in additive-/preservative-free claims have been much higher in more developed markets, especially in the United States and Western Europe, where they account for 16% and 15% of total confectionery introductions, respectively. “Looking at levels of new product activity, this seems set to continue, not only in the introduction of new clean label lines, but perhaps more significantly in the reformulation of existing market-leading brands to meet clean label criteria,” said Lu Ann Williams, research manager. Sugar confectionery and chocolate both featured a similar number of launches using natural and additive-or preservativefree claims, but their influence was more significant for sugar confectionery, which accounted for more than 15% of total launches compared with 9% for chocolate. The increased use of stevia also has been helping increase the demand for clean label confectionery. Confectionery launches using stevia have risen dramatically, more than quadrupling during a one-year period. AD INDEX ADM _________________________ 37 Almond Board of California ______ 29 ConAgra Mills__________________ 33 Culinary Farms _________________ 20 DuPont Nutrition & Health _________7 French’s Flavor Ingredients _______ 12 Gum Technology _________________9 IDF/International Dehydrated Foods _48 Ingredion___________________ 26, 27 Innovadex LLC _________________ 13 Integrative Flavors ______________ 28 International Flavors & Fragrances Inc. _________________ 43 Kalsec ________________________ 41 Kikkoman International, Inc ________5 McIlhenny Co.__________________ 11 MGP Ingredients, Inc. _________ 2, 25 Mizkan Americas, Inc. ___________ 17 Nu-Tek Food Science ____________ 19 Penford Food Ingredients __________6 Research Chefs Association _______ 47 Siemer Specialty Ingredients ______ 10 Southeastern Mills ______________ 21 Specialty Ingredients, Inc. ________ 36 Tate & Lyle ____________________ 35 B.C. Williams Bakery Service, Inc. __ 44 46 | Culinology | DECEMBER 2012

Table of Contents for the Digital Edition of Culinology - December 2012

Culinology - December 2012
Table of Contents
President's Letter - A foundation for success
Upcoming Events
Emerging Trends - Super grains gain momentum
Digestive traits may affect obesity issue
Soup Trends
Member Profile - Beauty and the Feast
Whole Grains - Delivering grains deliciously
Consumer Trends - What's next?
Ethnic ingredients top McCormick’s Flavor Forecast
Petits Fours
Ad Index

Culinology - December 2012